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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. Ingredients:
1 tablespoon cornstarch |
1 can (14-1/2 ounces) vegetable broth |
2 tablespoons creamy peanut butter |
1 to 2 tablespoons thai chili sauce |
1 pound sea scallops |
2 tablespoons canola oil, divided |
1 small onion, sliced |
1 large sweet red pepper, julienned |
1/2 cup salted cashews |
2 garlic cloves, minced |
1 can (8-3/4 ounces) whole baby corn, drained |
hot cooked angel hair pasta, optional |
Directions:
1. In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
2. In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm.
3. In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired. Yield: 5 servings.
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